Rinse the berries, remove the green tops, slice in half, and stir with the balsamic vinegar.   Set aside for a few minutes.  Wash and dry the lettuce, and toss thoroughly with the olive oil, salt and pepper.  Then cover a dinner plate completely with the lettuce, and spoon the strawberries into the center.  Serve and enjoy.

Just spoke with my dear friend Randi from New York.  She and her husband Larry keep a fantastic garden in which they plant all kinds of specialty veggies.  Randi’s an amazing and creative cook, and if you don’t believe me yet, just take a look at this little gem that she whipped up:

My friend Greta asked me for a recipe with chia seeds in it.  I showed her my smoothie recipe, but she wanted muffins.  So this one is for Greta!

Ingredients:
1 1/2 cups whole-wheat pastry flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup chia seeds, ground
2 teaspoons cinnamon
1/2 teaspoon nutmeg

3/4 cup buttermilk
1 egg
1/4 cup coconut oil
1/2 cup applesauce
1/4 cup honey 

1 packed cup mashed banana (2 medium-sized, very ripe bananas)
1 cup chopped walnuts

Preparation:
1. Preheat oven to 375°F.
2. In a medium-size bowl, combine dry ingredients.
3. In a separate bowl, mix buttermilk, egg, coconut oil, honey, and applesauce.
4. Pour wet ingredients into dry ingredients and combine well.
5. Fold in mashed bananas and walnuts.
6. Fill muffin tins 2/3 full with batter.
7. Bake 20 to 25 minutes until a toothpick inserted into center of muffins comes out clean.

Makes 12 muffins.

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If you’ve never been on “Your Health is on Your Plate” before, and you’re not sure where to start, visit Lets Start at the Very Beginning to get a jumpstart on preventing diabetes and obesity in yourself and the ones you love!!

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Then, scroll down and check out “A Milestone Celebration — Your Favorite Posts” to find a list of great blog entries!

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Follow Dr Sukol on Twitter @RoxanneSukolMD.  

To comment on this post, follow Dr Sukol on Facebook at Roxanne Breines Sukol.

Here’s a recipe for the crockpot, developed in our house this past weekend, and enjoyed ever since!! 

2 lb chopped turkey, thawed

2 medium onions, peeled and diced

2 carrots, peeled and sliced thickly

2 stalks celery, sliced thinly

4-6 large tomatoes

3 potatoes, diced

4 garlic cloves, peeled only

2 tablespoons prepared mustard

1 teaspoon chili powder

2 teaspoons turmeric

1 quart vegetable stock

salt and pepper

Starting at the top, add each of these ingredients to a moderately large crockpot.  Fill with stock, and add extra water if necessary to raise the liquid level close to the top.  Set on ‘high’ for 1 hr, and then turn it down to ‘low.’  

Go away all day (or for at least 6-8 hrs)…….….and then come home for dinner. 

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If you’ve never been on “Your Health is on Your Plate” before, and you’re not sure where to start, visit Lets Start at the Very Beginning to get a jumpstart on preventing diabetes and obesity in yourself and the ones you love!!

—————————————————————————————————————-

Then, scroll down and check out “A Milestone Celebration — Your Favorite Posts” to find a list of great blog entries!

—————————————————————————————————————-

Follow Dr Sukol on Twitter @RoxanneSukolMD.  

To comment on this post, follow Dr Sukol on Facebook at Roxanne Breines Sukol.

Last weekend my friend, Dr. Linda Bradley, whose wonderful recipe for collard greens I recently posted, mentioned casually that if she puts a little chia seed into her breakfast smoothie, it keeps her appetite in check all the way ’til lunchtime.  If she doesn’t, it doesn’t.  Simple equation.

I made this over the weekend, and then shared it with a bunch of friends on a cold, cold night.  It warmed us from the inside out!!  Also, it’s quite rich, so a cup goes a looooong way.  

According to my esteemed colleague, Dr. Linda Bradley, who had the vision and inspiration to purchase and prepare 10 pounds of collards for a vegan Christmas dish, her entire family ate every morsel!  Here’s the recipe:

1/8 cup vegetable broth OR olive oil (to sauté mushrooms and onions)

1 large yellow onion (equivalent to 1 1/2 cups, chopped)

1 cup sliced button mushrooms

6 cloves garlic, sliced thin

1 1/2 teaspoons chipotle in adobe (Comes in a small can.  Use 1/2 chipotle plus 1/2 tsp. of sauce. Don’t use the whole can, it’s too spicy.  For more heat, use one whole chili.  Save the rest in the refrigerator or freezer.)  

1/8 cup cider vinegar

8 teaspoons smoked paprika, divided

1 1/2 teaspoons soy sauce

1/2 cup vegetable stock (homemade or store-bought)

2 tablespoons blackstrap molasses

5 pounds (equivalent to 4-5 bunches) collard greens, washed clean, sliced from the stem, and rough chopped.

salt and pepper to taste

In a large pot, heat broth or oil on medium, add onions and mushrooms, and sauté 6-7 minutes until onions are wilting.  Add garlic, and cook 2 more minutes.  Stir in chipotle, 5 teaspoons of paprika, vinegar, soy sauce, vegetable stock and molasses.

Stir in the collard greens, one-third at a time, pushing them down into the pot as they begin to wilt.  Stir occasionally, cover, and cook for 45 min.  Then add the remaining paprika, salt, and pepper, and cook 5-10 more minutes.  

In
the words of Dr. Bradley, “Your grandmother would love it.”

P.S. If you’re only cooking for one or two, don’t hesitate to cut this recipe in half, or even quarters.